Asiago Foods

Dried Porcini Mushrooms (Slices)

Asiago Foods Dried Porcini Mushrooms (Slices)

Asiago Foods' Boletus Edulis wild mushrooms are selected with passion and knowledge by our expert mycologists.

Cleaned, sliced and naturally dried, they are packed by hand.

Excellent as a base for risotto and pasta dishes, stock and stews as well as in sauces for dressing meat or game.
  • FC112 Product Code
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    8007213170058
    SKU
  • 100.00 g / 3.52 oz Unit Weight
  • Dried
  • Ingredients
  • Boletus edulis and relative group (aereus, pinicola, reticulatus).
  • Nutrition Facts
    Serving Size0.7 oz
    Servings Per Container5
  • Calories 37 Calories from Fat 9
  • Amount per Serving
  • 2% Total Fat 1 g
  • 0% Saturated Fat 0 g
  • 0% Trans Fat 0 g
  • 0% Cholesterol 0 mg
  • 0% Sodium 9 mg
  • 0% Total Carbohydrates 1 g
  • 36% Dietary Fiber 9 g
  • Sugars 6 g
  • 0% Vitamin A
  • 1% Vitamin C
  • 3% Calcium
  • 14% Iron
Percent Daily values are based on a 2,000 calrie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  Calories 2,000 2,500
Total Fat Less Than 65 g 80 g
Saturated Fat Less Than 20 g 25 g
Cholesterol Less Than 300 mg 300 mg
Sodium Less Than 2,400 mg 2,400 mg
Total Carbohydrate   300 g 375 g
Dietary Fiber   25 g 30 g
Mushrooms must be cooked prior to consumption.

Soak mushrooms in warm water for at least 20 minutes and rinse quickly.

To get all the flavour, keep their water and add it during cooking after have filtered it through a fine strainer or gauze.

Storage instructions

Store in a cool dry place. Avoid humidity and direct sunlight. All natural - no preservatives or additives.
Porcini Mushroom Risotto
  • Approximately 10 Minutes Prep Time
  • Approximately 40 minutes Cooking Time
  • 4 Servings
Ingredients
  • 1 ounce Asiago Food dried porcini mushrooms
  • 2 1/2 cups boiling water
  • 3 cups chicken stock
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1 small bay leaf, if desired
  • 1 tablespoon unsalted butter
  • 1 cup freshly grated Parmigiano-Reggiano cheese
Directions
  • 1. In a heatproof bowl, soak the Asiago Food dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Keep the stock mixture warm over low heat.
  • 2. In a large saucepan, heat 2 tablespoons of the oil. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf if used. Stir in the butter and cheese; season with salt and pepper and keep warm.
  • 3. In a skillet, heat the remaining 2 tablespoons of oil. Add the porcini and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme. Season the porcini with salt and pepper, spoon over the risotto and serve.
Polenta with Porcini
  • Approximately 25 Minutes Prep Time
  • Approximately 75 minutes Cooking Time
  • 6 Servings
Ingredients
  • 2-1/2 cups yellow corn meal
  • 1 1/4 oz Asiago Food dried porcini mushrooms
  • 1 onion, small
  • grated parmesan cheese, salt
Directions
  • 1) Wash the mushrooms and allow them to become tender again by soaking them in hot water for about an hour.
  • 2) Sauté chopped onion and mushrooms in a little olive oil over a medium flame.
  • 3) Add a pinch of salt and simmer for about 25-30 minutes.
  • 4) Boil about 5 cups of water and add salt. Slowly pour in the polenta flour and stir continually using a wooden spoon. Cook for about 45 minutes.
  • 5) Once thoroughly cooked, pour the mixture onto a flat plate and let sit for a few minutes.
  • 6) Cut into slices and top with mushroom sauce.